Grilled Chicken Breasts with Lemongrass & Chilli Recipe

 
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Grilled Chicken Breasts with Lemongrass & Chilli
  • Chef: Chef Shailender Kekade
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Aditya Bal breaks bread with Riyaaz Amlani, the owner of Stone Water Grill in Pune. Together with the chef they rustle up a grilled chicken with lime and chilli.

Ingredients of Grilled Chicken Breasts with Lemongrass & Chilli

  • 2 chicken breasts
  • 1 Tbsp red wine
  • 1 Tbsp sauce
  • Marinade:
  • 1 tsp chilli flakes
  • 1/2 tsp rind of lemon
  • 1/2 tsp sweet paprika
  • 1 tsp garlic
  • 1 tsp coriander leaves, chopped
  • 1 Tbsp olive oil
  • 1/2 tsp lime juice
  • For the Mash:
  • 2 potatoes, boiled and mashed
  • 1-2 Tbsp jalapenos
  • 1 Tbsp olive oil
  • 1 tsp balsamic vinegar

How to Make Grilled Chicken Breasts with Lemongrass & Chilli

  • 1.Put some chili flakes in a plate. Add lemon, sweet paprika, chopped garlic, lime juice and some coriander followed by a pinch of salt with some olive oil.
  • 2.This is your marinade for the chicken.
  • 3.Coat the chicken well in the marinade and keep it aside for 15 minutes.
  • 4.Pre-heat two pans in which the chicken will cook and one for the jalapeno mash.
  • 5.After 15 minutes, put in one pre-heated pan a little olive oil and the chicken breasts.
  • 6.Put the pan back into the oven for about 8 minutes.
  • 7.In another pre-heated pan put some olive oil, some jalapenos and then the potato mash.
  • 8.Season with salt and pepper and put into the oven for 3-5 minutes.
  • 9.Take out the chicken and add some red wine to it and de-glaze it well.
  • 10.Add a little bit of sauce. Here the chef uses his own restaurant prepared red wine sauce.
  • 11.Put it back in the oven for 3-5 minutes.
  • 12.The mash is then taken out and plated, then drizzle the plate with some balsamic vinegar.
  • 13.Place the chicken on top of the mash potatoes and add some red wine sauce on top of it.
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